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A type of maki sushi with rice on the outside and seaweed (nori) around the filling

Thinly sliced raw meat or fish, served without rice

Rice and filling wrapped in seaweed (nori), rolled into a cylindrical piece

Rice stuffed into a small pouch of fried tofu

A bowl of vinegared rice topped with a variety of sashimi and garnishes

A larger roll with rice and various fillings, wrapped in seaweed

A slice of raw fish over pressed vinegared rice

Hand-rolled cone-shaped sushi, with nori on the outside

A type of nigiri sushi with a strip of nori wrapped around its perimeter to form a vessel for loose toppings

Ball-shaped sushi, made by pressing rice and fish into a ball-shaped form

A type of hosomaki (thin roll) filled with cucumber, named after the mythical water imp 'kappa'

Sushi featuring cooked prawn or shrimp, often served on nigiri

Sweet, layered omelet atop sushi rice, often wrapped with a strip of nori

Sushi that primarily uses various cuts of tuna, such as akami, toro, or otoro

Maki sushi wrapped in a bamboo leaf instead of seaweed

The earliest form of sushi, fermented fish and rice, with a strong and unique taste

Decorative sushi that features designs or patterns in the roll itself

Pressed sushi, where the ingredients are pressed into a box mold, creating a rectangular block

Sushi featuring raw salmon as the primary ingredient

Salmon roe (eggs) served on sushi rice, often in a gunkanmaki

Sushi containing grilled eel, typically served with a sweet sauce

Sushi with a topping of saltwater eel, which is softer and has a lighter taste compared to unagi

Japanese rolled omelet that can be served as a side dish or as a topping for sushi, often sweetened

The fatty part of tuna, often found in otoro (very fatty) or chutoro (medium fatty), it's considered a delicacy